Today on The Stay At Home Chef
I'm showing you how to make
a 3 layer Christmas Gingerbread Cake
with Cream Cheese Frosting.
I've got my ugly sweater on
and my elf shoes
Go ahead and preheat your oven to
350 degrees fahrenheit
and lightly grease 3 (9 inch) cake pans
and line the bottom with parchment paper.
That'll make it a lot easier to get your
cakes out of the pan.
Then, we're going to roll up our sleeves
and start making our batter.
It all starts with
12 tablespoons of melted butter.
Pour that into a large mixing bowl
along with
2 cups of molasses
and yes, that's a lot of molasses.
It helps if you spray your measuring up
with a little bit of nonstick cooking spray.
It makes the molasses come out
a lot easier.
Then you'll need
1 cup of buttermilk at room temperature
and if you don't have buttermilk
you should check out my article for
buttermilk substitutes because there's
definitely something you can use.
Pour that in.
Along with 1 cup of water
3 eggs
and 2 cups of brown sugar.
Then you're going to take a whisk
and whisk this all together.
You'll need to scrape up the molasses
off the bottom,
break up the egg yolks,
and mix this all in until it's combined.
Then we're going to add in some spices
starting with 2 tablespoons of ground ginger.
And that's a lot of ground ginger!
But this is a gingerbread cake.
Sprinkle that in.
Along with 1 tablespoon ground cinnamon
and 3/4 teaspoon ground cloves.
Then you'll need your leavening agents.
You'll need 1 1/2 teaspoons of baking powder
and 1 teaspoon of baking soda.
And then you gotta have your salt so add in
1 1/2 teaspoons of regular table salt.
Then once again we're going to whisk this in.
Whisk it nice and vigorously or should I say
with a little bit of holiday spirit.
Last we're going to add in
4 cups of all-purpose flour
and in some parts of the world
you call this plain flour.
Sprinkle this in and whisk whisk whisk!
You want to whisk it until it's just combined.
Then we're going to pour this into
our prepared baking pans.
You want to divide it up fairly evenly
so I just eyeball it and give it my best shot.
Bake these in a 350 degree oven
for 30 to 35 minutes.
Once your cakes are done baking
you'll want to remove them and transfer them
to wire racks to cool completely.
Meanwhile, we're going to make our
cream cheese frosting.
It starts with 2 (8 ounce) packages
of softened cream cheese.
Plop those into a bowl
along with 1/2 cup of salted butter
Then we're going to take a hand mixer
and whip this all together.
Whip it nice and good so that the
butter and cream cheese are mixed together
and it's light and fluffy.
Then we're going to add in
1 tablespoon of vanilla extract
Pour that in and give it a quick mix.
Then we'll slowly add in
6 cups of powdered sugar
Pour a little bit in and start mixing.
You want to add this in nice and slowly
so that you don't dust your kitchen with
a whole bunch of powdered sugar.
Now we're ready to put our cake together
and frost it.
We'll put the first layer down here on
our cake stand.
And I'm going to try and center it there.
And then do a layer of frosting.
I like to put all of my frosting into
piping bags and just snip off the end.
It makes it a lot easier to frost your cake.
Then we'll put on our second layer.
And do another layer of frosting.
Spread it out a little bit.
And then we'll put our third and final layer on.
I do a layer of frosting on the top
and then frost it around the sides.
And that's it!
Since this cake has cream cheese in the frosting
you'll want to be sure to store this cake
in the refrigerator to keep it all food safe.
But when you're ready to eat
just simply slice and serve.
Thanks for watching!
You can find the full written recipe
in the video description.
Be sure to subscribe and check out
the rest of my videos
where you can find hundreds of
restaurant quality recipes
you can easily make at home.
See you later!